Poached Eggs with Cheese Sauce

• 2 tablespoons distilled white vinegar
• 8 large eggs
• 4 toasted English muffins or 8 slices of toast
• 2 cups Beechers Flagship Cheese Sauce (1/2 recipe; page 72)
• Assorted toppings such as chopped cooked chicken, bacon, or ham; sliced flank steak; grilled salmon; chopped bell peppers and red or yellow onions; fresh herbs; chopped olives; diced marinated artichoke hearts

1. Fill a shallow skillet, preferably one with straight sides, with cool water to within 3/4 inch of the rim.
2. Add the vinegar and bring to a simmer over high heat.
3. (The vinegar will help prevent the little wisps of egg white that can give poached eggs a messy appearance.)
4. Crack each egg into the water separately.
5. Gently loosen the eggs from the bottom of the pan with a spatula if necessary, being careful not to break the yolks.
6. Poach the eggs at a simmer until the yolks are cooked to your preference: 3 minutes for loose yolks and 4 1/2 minutes for firm yolks.
7. Gently remove the eggs from the water with a slotted spoon or skimmer.
8. Pat dry with paper towels.
9. For each serving, place half an English muffin on a plate and top with some sauce.
10. Place 1 poached egg on top of the sauce and spoon additional sauce over the egg.
11. Add the toppings of your choice and serve immediately.
12. The eggs can be made 1 day ahead and refrigerated; reheat them in a bowl of hot water for 1 minute before serving.

white vinegar, eggs, muffins, beechers flagship cheese sauce, toppings

Taken from www.epicurious.com/recipes/food/views/poached-eggs-with-cheese-sauce-387830 (may not work)